Oysters with Horseradish Relish and Celery - Chef Recipe by Matt Golinski
"I love all seafood, but oysters are special. I’ve always joked that oysters and figs are two ingred...
30mL Tanqueray London Dry gin
15mL Belsazar Dry Vermouth
30mL Blended Kensington Mango
15mL 1:1 ratio sugar syrup
1 Tbs of apple cider vinegar
90mL soda water
Dill to serve
Cut the flesh off a Kensington Mango and blend up into a puree.
Add your mango puree to a wine glass.
Add the remainder of your ingredients and fill your wine glass with ice. Give it a stir and garnish with a sprig of dill.
Credits: Krystal Hart, National Ambassador for World Class and Tanqueray.